Helen Witty's Sweet And Tart Pickled Cranberries

• 2 12-ounce packages firm cranberries
• 3 cups red wine vinegar or cider vinegar
• 3 1/2 cups sugar
• 1 cups water
• 1 tablespoon coriander seeds
• 1 teaspoon whole cloves
• 1 tablespoon coarsely broken whole cinnamon

1. Pick over and rinse cranberries; let them drain in a colander.
2. Combine vinegar, sugar and water in a large saucepan.
3. Tie coriander, cloves and cinnamon loosely in cheesecloth, then pound the bundle lightly to bruise the spices.
4. Add the spice bag to the vinegar mixture.
5. Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved.
6. Simmer, partly covered, 5 minutes.
7. Add cranberries to syrup and cook over very low heat, uncovered, shaking the pan often until the berries are heated through and the skins have cracked, about 7 minutes.
8. Transfer mixture to a bowl; allow to cool.
9. Cover cooled mixture and leave it at room temperature several hours or overnight.
10. Spoon the berries from the syrup into clean, hot 1-pint canning jars with new lids.
11. Reheat the syrup to boiling, remove the spice bag and fill jars with syrup, leaving 1/4 inch of space at the top.
12. Remove air bubbles by inserting a thin plastic spatula or a wooden chopstick between the food and the jar, and add syrup if necessary.
13. Cover.
14. Process for 15 minutes in a boiling water bath.
15. Cool, and tighten lids.
16. Allow the cranberries to mellow for two weeks before using.

cranberries, red wine vinegar, sugar, water, coriander seeds, whole cloves, cinnamon

Taken from cooking.nytimes.com/recipes/1583 (may not work)